Tip:
Highlight text to annotate it
X
This is Mia. She's the camera girl. This is Daniel. He's the chef. We traveled the world making videos
about sustained whole food.
When get home we cook some of our favorite dishes, inspired by these adventures.
This is the Perennial Plate
in the kitchen.
So, we've just spent three weeks in India
which is wonderful. It's also like India is like insane.
They have
incredible street food
But the best things you can there is the dish called Bhel Puri.
Super fresh, light,
delicious, spicy, sweet,
sour. It's got like everything you want
in one dish.
So we're going to make that today. Ok, let me go through the things that are in this: this vicinity
Tamarind sauce, mint and cilantro chutney, puffed wild rice, we're going to mix it
all together
and eat it, it's going to be awesome.
But we've a lot to do. We're in our neighbour's kitchen and we have like ... Dude, talk to the camera!
Oh, sorry.
We've got a lot to do. So let's get started.
So first thing to do: Boil potatoes, pour out your water and peel those.
We're going to make our own Tamarind sauce. Cut about three tbsp of tamarind.
It doesn't look that good.
You add water and then we're going to bring this to a boil and we're going to cook it for 10mins.
It actually looks pretty gross... yeah, it looks like dog....
We need three tbsp of jaggery, which is an Indian unrefined cane sugar. Add it to the pot.
Now we're going to add a little bit of garam massala.
Just
a touch of chili.
Cook this down.
Get it into sort of like a syrup
texture
And then strain out the seeds. That's it.
For the convenience
of the viewer, I have pre-washed my cilantro.
Otherwise they would have been 10mins of washing cilantro.
And the cilantro chutney is maybe a thumbs worth of ginger. Five gloves of garlic.
Two green chillies.
We are cruising through this recipe. Probably four parts of cilantro
for one part
of mint. Add it in
stages.
We're going to cut a couple of limes and squeezing them in, too.
A little bit of water to get it blending well. And... are you ready?
It's tasty.
So this dish is normally made with puffed white rice.
Since we're in Minnesota, we're going to puff wild rice. You need a couple inches of canola oil.
You're gonna get it to four hundred degrees. Then you're going to add a quarter cup of wild rice. And immediately, they're going to pop up.
Then you just strain it out.
Put it on a paper towel.
And we salt this.
Okay so last thing
is red onion.
And one tomato.
I think we're ready to put this together. The key to this is it will go soggy
really fast so it's a matter of like
mixing it right before you serve it.
okay
There's all sorts of crazy Indian snacks but I used traditionally in this
dish
a little garam massala and a little turmeric. Then we take our tamarind sauce and add some of our mint chutney.
And we mix it all together.
Of course you taste it.
Tasting dance.
I totally taught him that one.
Yes, that's my move!
This is your move?
That's my move. Alright, do you want to eat this, guys?
I'll plate it.
*laughing*